Tuesday, 11 October 2011
Butternut squash and raisin spice gf bread
I had some roasted butternut squash left over from supper last night. Some went into a lasagna with left-over chilli, and the rest I mashed and based a sweet spicy bread around. This bread is a warm tawny colour, slightly sweet, slightly spicy, soft in the middle and crisp on the outside. An excellent snack with a cup of tea, buttered if that is how you like it. It would be good with honey if you like a sweeter bread.
200g gf flour (40% urid, 40% tapioca, 20% cornmeal)
1 tsp yeast
75g roasted butternut squash, mashed
25g demerera sugar
1 tsp mixed spice
1 tsp oil
Mix all the ingredients together to a sloppy, lumpy batter. If you use the kind of yeast that needs to be started in water then remember to prepare that first.
Place in breadmaker and set on basic loaf. My Panasonic has 01 as the basic setting, and I chose large loaf and medium crust to ensure it had long enough.
In a normal oven I recommend a one pound loaf tin, 170C and about 40 minutes. Place in greased tin and leave to rise in a warm moist environment for an hour or two. You should be able to tell it has increased in bulk a bit but it won't have doubled in size.
Leave to cool on a wire rack before slicing (though it sliced ok and tasted great when still warm).